ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Scallopini Maryland

Yield 8 servings


  • 8 (1/4-inch-thick) veal cutlets
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup clarified butter
  • 1/4 cup butter or margarine
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon dry white wine
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup fresh crab meat, drained and flaked
  • 2 ounces prosciutto ham, cut into 1/8-inch strips

How to Make It

  1. Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; mix well. Dredge veal in flour mixture.

  2. Heat clarified butter in a large skillet over medium heat; add veal, and cook 2 minutes on each side or until lightly browned. Remove from pan, and keep warm.

  3. Place 1/4 cup butter, lemon juice, wine, parsley, mustard, and Worcestershire sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Add crab meat and ham, tossing until thoroughly mixed. Spoon mixture over cutlets to serve.

Oxmoor House Homestyle Recipes